Recipe: Simple Mushroom Cream Soup

Mushroom Cream Soup. The secret to this deep rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.

But break out of your rut and serve this one to company! Melt butter in large frying pan. Add in onions, garlic, and mushrooms. You can have Mushroom Cream Soup using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mushroom Cream Soup

1. Prepare of Soup.
2. It's 2 tbsp of Butter ( Unsalted ).
3. Prepare 1 head of Onion ( Diced ).
4. Prepare 4 clove of Garlic ( Purée/Minced ).
5. It's of Portabella Mushrooms.
6. Prepare of Champignon Mushrooms Sliced.
7. You need of Salt.
8. Prepare of Black Pepper ( Coarsely Grounded ).
9. You need of White Pepper Powder.
10. Prepare of Chicken Stock Powder.
11. It's 2 cup of Chicken Stock / Water.
12. You need 2 cup of Fresh Milk.
13. Prepare 2 cup of Full Cream.
14. You need of Chicken.
15. It's 1 tbsp of Butter.
16. Prepare 4 of Chicken Thighs ( Cut into 4 pieces ).
17. You need of Salt.
18. You need of Black Pepper ( Finely Ground ).
19. You need of Paprika Powder.
20. Prepare of Garlic Powder.
21. It's of Onion Powder.

Add in the chicken broth and heat until slightly thickened while stirring frequently. Creamy Mushroom Soup A rich, delicious, hearty soup for cold winter days. A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it.

Mushroom Cream Soup instructions

1. On a large sauce pan, add 2 TABLESPOON OF UNSALTED BUTTER ( Medium Heat ).
2. Sauté one diced onion, 4 cloves of garlic and sliced mushrooms in butter. Season with salt and pepper ( to taste ).
3. Add in 2 cups of Fresh Milk and 2 cups of Full Cream to the pan. Season with chicken stock powder, salt and pepper. Bring to a boil..
4. On a frying pan, add butter on high heat..
5. Add chicken thigh pieces and season with salt, pepper, garlic powder, onion powder and paprika powder. Cook for 3 minutes each side..
6. Add the cooked chicken into the soup and simmer for 15 minutes..
7. Serve with Garlic Bread or anything you like...
8. You can use Olive Oil instead of Butter. Any kind of button mushrooms will do. Take off the chicken if you just want the soup..

Melt the butter in a large saucepan over medium-high heat. Line a baking sheet with parchment paper. Place mushrooms in a single layer onto the prepared baking sheet. Cream of mushroom soup has been a favorite of mine as long as I can remember. Of course when we were growing up it was Campbell's and it came in a can.